With the holidays and all it has been difficult to post but i have been baking the whole time.
i have made sandwich bread twice, bagels, and rye bread (Delicious) as well as a few sourdough loafs for family.
quick lessons learned.
refrigerated starter needs atleast two days outside the fridge fed twice a day to make a decent loaf.
when all doesnt work well adding even a 1/4 teaspoon of commercial yeast rises bread but it is not the same at all.
finally, you really need to take the time to pack that starter you are using to make bread full of flour as well as after the final mixing it must be STIFF! I cant say that enough.
i will be posting the quick sourdough recipe as well as all of my other experiences soon, now that things are back to normal. (if you consider speed crawling, computer cord eating, elizabeth, normal)
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